Roasted Eggplant with Spiced Chickpeas and Tomato

Roasted Eggplant with Spiced Chickpeas and Tomato

This easy eggplant recipe will become your go-to summer salad this year. Roast eggplant until soft and then combine with the perfect spices for a savory and succulent dish that is a great make-ahead side dish option.

Spices That Go Well with Eggplant

There are many spices that go with eggplant including cinnamon, allspice, cumin, and paprika, many of which are essential Turkish spices. The spongy texture of the eggplant allows it to soak up whichever flavors are added to the dish. One of my favorite convenient ways to add spices to eggplant is with my Thursday’s Little Secret blend. It’s an allspice seasoning that also contains coriander, cardamom, and nutmeg, and has the perfect flavor profile for this dish.

How to Cook Eggplant

The eggplant in this recipe is roasted in the oven at 425 for about 20 minutes, or until soft. Many people think eggplant needs to be salted and patted dry before cooking, but I usually don’t bother. Just cube it and go for this recipe! I used the large globe eggplants for this recipe, but whatever you have on hand should work. No need to peel the eggplant either, just cube, toss, and roast!

easy eggplant recipe

The Best Canned Tomatoes

My favorite canned tomatoes to use are from Muir Glen, grown right here in California. They have passed taste test after taste test, even surpassing some well-known Italian brands for best flavor. They might be the pricier ones on the shelf, but they are so worth it! There is no additives or “off” flavors in Muir Glen tomatoes, just incredible tomato flavor from tomatoes packed at peak ripeness.

Easy Eggplant Recipe

What I love about this recipe is that it can be made in advance. In fact, it tastes actually tastes better when it’s left overnight in the fridge and consumed the next day. It’s also a great dish to plan for hot summer nights, when all you want to do is pull cold food out of the fridge to eat. It would pair well with other salads such as this marinated carrot salad, and would also go well with Turkish-style beef kofte.

Easy Eggplant Recipe

Roasted Eggplant with Spiced Chickpeas and Tomato

Adapted from Yasmin Khan's cookbook Zaitoun, this Palestinian recipe is a delicious go-to summer salad dish.
5 from 1 vote
Print Pin Rate
Course: Salads
Cuisine: Middle Eastern
Keyword: easy eggplant recipe
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Servings: 4 people
Author: Aliye Aydin


Roast the Eggplant

  • 1 1/2 pounds eggplant
  • 2 Tablespoons extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

Make the Tomato Sauce

  • 1 onion
  • 3 cloves garlic
  • 2 Tablespoons extra virgin olive oil
  • 1 14.5 oz. can plum tomatoes (Muir Glen is my favorite brand)
  • 1 14.5 oz. can chickpeas
  • 2 teaspoons sugar (or to taste)*
  • 1 teaspoon Thursday's Little Secret Spice Club blend**
  • 1/4 teaspoon fine sea salt
  • extra virgin olive oil for drizzling
  • cilantro leaves for garnish


  • Preheat oven to 425 degrees F.
  • Cut eggplant into 3/4" chunks. Place on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Toss to evenly coat. Cook in oven until soft, for about 20 minutes.
  • Meanwhile, finely chop onion and smash and peel garlic cloves, leaving them whole. Fry the onion in olive oil in a large saucepan over medium-high heat until soft and golden, about 15 minutes. And the garlic and cook until starting to soften. Add the tomatoes, then drain and add the chickpeas. Add the sugar, spice blend, and salt. Fill the empty tomato can with water and add that to the pan. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
  • Add the roasted eggplant and cook for 10 more minutes, adding more water if the mixture looks dry. Taste for salt and pepper.
  • Cool to room temperature, or refrigerate overnight. Bring to room temperature before serving, and drizzle with olive oil and garnish with cilantro leaves as a final step.


*The sugar added here is to balance the flavors, not to make the dish sweet. Start with a small amount of sugar, and add to taste. It may also be left out altogether.
** If you don’t have this blend on hand, add 1/2 teaspoon allspice and 1/2 teaspoon paprika instead.
Tried this recipe?Share @agoodcarrot or tag #agoodcarrot!

5 thoughts on “Roasted Eggplant with Spiced Chickpeas and Tomato”

  • 5 stars
    I made a double batch of this a few days ago and we loved it. We had some of it as a side dish one night, and two nights later, I heated up the rest, served it over fusilli pasta and topped it with crumbled feta and it was even better. My husband and teen daughter could not get enough of it!

    For more than 20 years my husband made almost all our dinners because he loves to cook and is very good at it. Because of recent schedule changes, I have taken over most of the cooking, and I’ve been a little intimidated because I’m a bit out of practice. So I was thrilled when he told me to be sure to print this recipe out and put it in the binder of family favorites. Thanks Chef Aliye!

    • I love this Christine! I’m so happy you loved the flavor of the dish, and that it inspired you as you get back into the practice of cooking. Thank you for leaving a comment!

  • I didn’t make this yet, but I have made both the chicken & onions on the skewer (amazing ) and the tahini w/ parsley twice . I’m really thankful to receive your recipes. I LOVE YOUR DISHES. thank you,

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